Homemade Sage Breakfast Sausage (No Casings!)
Making food, that’s good enough. Pastry student. Home cook.
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Cut 1 lb pork butt into 1” cubes and chill in the fridge.
1
Grind the pork into a large bowl.
2
Mix with salt, pepper, minced sage, garlic, fennel seeds, and brown sugar. Chill.
3
Stretch a large piece of plastic wrap out on your counter.
4
Dollop a portion of the sausage mixture onto it. Fold the bottom of the plastic over the sausage.
5
Cup your fingers over the sausage and slide it toward you to tighten it into a log.
6
Roll it forward, as tight as you can. Twist the ends closed and tuck them under. Chill overnight.
7
Unwrap and cook on a hot skillet, rolling it across the pan to keep it from flattening on one side.
8
Serve up in a hot dog bun or sliced on a diagonal into medallions.
9